18th Century Drunken English Somerset Cider Chicken With Honey Food

18TH CENTURY DRUNKEN ENGLISH SOMERSET CIDER CHICKEN WITH HONEY

Steps:

• Put your chicken pieces in a dish (in a single layer).
• Combine the remaining ingredients, pour over the chicken and allow to stand for a minimum of 1 hour.
• Oven bake the chicken slowly in a large oven proof dish/pan for approximately 1 hour, basting the joints periodically as they cook.
• Serve hot with steamed greens and mashed or baked potatoes.

CHICKEN WITH HONEY

Steps:

• In pan, heat butter and oil.
• Brown chicken in this mixture.
• Season with salt & pepper if desired, remove.
• In remaining fat, cook onion and garlic until clear.
• Add ground or crushed almonds, basil, pepper, and honey and cook, stirring, until mixture is well blended.
• Combine broth and cornstarch and add to pan; cook, stirring, over high heat until sauce thickens.
• Remove from heat, stir in lemon juice.
• Place chicken in a casserole dish, spooning sauce over.
• Bake, covered, at 350 degrees for 1 hour, or until chicken is tender.

SWEET CABBAGE

Steps:

• Brown butter and cabbage in hot open kettle, stirring constantly.
• Cover and set on a higher pot hook in the back of the hearth until cabbage is tender. (Cook over low heat).
• Add chopped apple and continue cooking until apples are tender.
• Serve hot.

CIDER HEAVEN (CIDER AND RUM OVER ICE)

Steps:

• Fill glass with ice, old fashioned or the sort in my pic; add the cider and then the rum. Stir, don't shake, sit back and enjoy.
• This is GOOD.

NEGUS

Steps:

• Gently heat all the ingredients in a small saucepan.
• Strain into a heat-proof goblet when hot.

SOMERSET CHICKEN

Steps:

• Set oven to 350ºF or mark 4.
• Melt half the butter in a frying pan and lightly brown the chicken pieces.
• Transfer to a caserole dish and roast for approximately 1 hour until cooked through.
• Prepare the sauce by melting the remaining 1 oz butter in a saucepan and gently cooking the onion until soft and transparent. Stir in the flour and cook gently for 2 to 3 minutes, stirring all the time.
• Remove the pan from the heat and stir in the milk and cider gradually.
• Return to the heat and bring to the boil, stirring all the time until the sauce thickens.
• Cook for 2 to 3 minutes. Remove from the heat and stir in three quarters of the cheese, the mustard and salt and pepper to taste. Pour the sauce over the cooked chicken, sprinkle with the remaining cheese and brown in a hot oven or under a grill.
• Serve hot with green vegetagles and jacket potatoes.